DOUGH SCRAP CRACKERS!
To make dough scrap crackers, roll them out to the desired thickness—I generally like mine on the thinner side. Cut them into any shape. A fluted cutter (what I used below) works well for small squares and rectangles. Arrange them on a parchment-paper-lined baking sheet, spritz or brush them with oil if you like, and top them with salt, herbs, spices, small seeds, or whatever sounds yummy.
Those are nettle skins on the top (I made them with stinging nettles that I foraged, dehydrated and ground into a powder) and beet skins with black sesame on the bottom. I love both of these skins so very much. They ‘e as delicious as they are beautiful.
Bake the crackers at 450 degrees F for 5 to 8 minutes, until the crackers are a bit browned around the edges and sometimes slightly puffed up. The progression from golden to burnt happens very fast, so keep your eye on them!
Oven-ready dumpling dough scrap crackers!
Fresh and hot out of the oven. So pretty and tasty!
A little closer :)
Cool the crackers on a wire rack, and either eat them right away or store them in an airtight container for up to one week. If they take on any moisture, simply crisp them in a 350 degree F oven for a couple minutes.